Curry Chicken Fried Rice  Recipe

Add this flavorful fried rice to your roster of quick weeknight dishes: Pieces of juicy chicken thighs, richer and more forgiving than breasts, are sautéed with sweet red onion and fragrant curry powder then mixed with leftover, fridge-cold rice for a meal ready in less than half an hour. (It’s also almost worth making for the smell alone.) While so many fried rice dishes involve a significant amount of chopping, this one opts for frozen vegetables, cutting back on prep time. To maximize flavor, mild curry powder is cooked in oil to bloom toward the start of the recipe, but if you’re craving heat, reach for a spicier blend.